Make the blueberry jam

• Combine the blueberries, sugar and lemon juice in a saucepan.
• Simmer, stirring, until the berries break down and the mixture thickens.

Prepare the yoghurt ganache

• Melt the white chocolate with the cream over low heat until smooth.
• Let it cool slightly, then whisk in the Greek yoghurt until glossy.

Fill the egg mould

• Spoon the blueberry jam into the mould as the yolk layer.
• Pour the yoghurt ganache around it to form the white.
• Chill until fully set.

Caramelise the almonds

• Melt the sugar with the butter in a frying pan.
• Add the almonds and toss until golden and coated.
• Spread on a tray to cool and crisp.

Assemble and serve

• Unmould the set egg onto a plate.
• Scatter the caramelised almonds over the top.